le bistro pepper
Who We Are
Dining with us is an intimate experience in a rustic setting. Our bistro seats around 8 to 12. If you want to have a quiet and delicious dinner, then book with us.
Our French-inspired cuisine at Le Bistro Pepper is viewed as nourishing art. French cooking has always been recognized as art indeed.
We want our diners to anticipate hidden and unusual flavors and appreciate the fresh ingredients and visual presentations of our food--the shape and colors, the dish on which it is served. We want our dinners to relax and enjoy the music and ambience that is unique to our dining experience. We know that you are royalty, and we treat you as such.
French cooking has consistently been viewed as superior--from hors d'oeuvres to palate cleansers, to quiche, to aperitifs.
Very often the French way is that the hors d'oeuvres are tidbits, vegetables and potatoes are a must, salad clears the palate, the entrée is rich, desserts are petite, and cheeses and wines are plentiful. Wine is often drank with each meal, but cocktails are rarely drank. The French believes that alcohol can dull the taste buds--distracting from the pleasures of the food.
Herbs are a must! The twelve most often used in French cooking are chives, bay, rosemary, sage, savory, tarragon, thyme, parsley, basil, chervil, fennel, and marjoram.
Chef diana!
About
Just a Girl Who Loves GOD, Great Food, Music, and Champagne!
Actually, it all started when I was yet a child with my mother's recipe for Molasses Pudding, which is not a pudding but a bread. I remember her making it and serving slices of it to my sister and I in the morning for breakfast topped with warm butter. Even though the molasses makes its presence known, the "pudding" is quite delicious.
Now, let's talk panna cotta. When I made my first Panna Cotta, a buttermilk and yogurt one, I was thrilled that it turned out so perfectly. Perfectly set, delicately creamy, not overly sweet, and perfectly paired with fresh fruit. From that experience, I began to experience food in a different way. I began to pay extremely close attention to fresh ingredients, to details, to great execution, and to styling. This started my adventure into the culinary world; and what a better way to be trained than by some of the greatest French chefs in the world.
For the next seven years, I went to school--studying the techniques of great chefs, testing recipes, and reading and collecting hundreds of cookbooks. Next, I studied restaurant operations--what works, what doesn't--and then restaurant design. Although I am inspired by and revere French Cuisine, my dishes have infused France with the many other cuisines of the world, especially Korean and Mexican.
How did we end up in Gallaway Tennessee? Glad you asked! We purchased a cheap dilapidated 100-year-old building that needed tons of renovation on Main Street. I put a ton of sweat equity into it for two years while at the same time being a caregiver for my Mom. Yep, it was very hard work but since opening in February of 2021, now the hard work really begins as we build a successful wellness store and bistro where food that nourishes is our focus.
Caribbean Chef Norma Shirley once said that "Food is now fashion. It's culture, it's everything". I concur. While we will admit to our humble beginnings, we visualize bold and great dining. We hope you will choose us for every lunch, dinner, fine dining, and special occasions.
What's our view of culinary success? Everything is prepared in the Pepper kitchen and made to order. We want the best for you. Rather than taking shortcuts and using less than ideal ingredients to save money and time, we take extra care in using organics when possible, using fresh fruits and vegetables, and meats.
Special Events | Meetings
Choose Pepper
Embellir's Le Bistro Pepper is the French-inspired upscale bistro located in the towne of Gallaway Tennessee which is just about 3 miles East of Arlington Tennessee.
We are committed to exceeding your expectations by preparing our menu items with the highest quality and freshest ingredients possible. We also want to take you on a food adventure by tantalizing your taste buds with dishes that are not common and ordinary.
We want you to have a casual elegant dining experience with delicious and unusual dishes cleverly prepared by CHEF Diana. If you want common and ordinary, go somewhere else because even the common and ordinary are not common and ordinary at Pepper Bistro.
We offer the best in food, ambiance, and service.
THE STAFF
The Staff - Seafood & Guac
James Kaleb Bradley is the grandson of Chef Diana and oversees some of the seafood preparation.
Kyleigh Bradley is the granddaughter of Chef Diana and is a master stirrer and guacamole maker. She is enthusiastic and a hard worker. She has her own step stool.
Just for fun, ya'll! My grandchildren love being at Embellir!
The French Macaron is queen!
FRESH!
All of our food is prepared with the greatest of care and fresh natural ingredients. It is mostly made to order and fresh daily. In fact, we shop daily. It is all made with a health-conscious approach without sacrificing flavor or taste.
You do not have to eat salad and wheatgrass daily to be healthy; but we suggest that your food choices be that of the least processed possible. In other words, as close to their original state as possible--as close to the ground as possible. We rarely, if ever, fry. Our choice concept is based on the Maker's Diet or the biblical Levitical diet. Our desserts are not sugar laden and come in what we call the "French Size". A small portion that is rich and satisfying and still made from wholesome ingredients. We believe that a little sweetness after a meal is a very good thing.
Of course, if you have dietary concerns or suffering from a particular illness, please make a choice that best suits your needs. We rarely offer soft drinks of any kind, but we do offer an array of teas, vitamin waters, veggie juices, green tea, herbal teas, & bottled waters.
WE LOOK FORWARD TO SERVING YOU!
FAQ
I NEED A GOOD CHILLED SOUP. SUGGESTIONS?
In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.
I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?
No. Put it in a strainer over a steaming pot of water for a few minutes to re-hydrate it.
HOW MUCH WATER SHOULD I USE TO COOK QUINOA?
This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.
WHILE ATTEMPTING MY HAND AT MAKING CARAMEL CAKE, MY CARAMEL TURNED OUT MISERABLY. WHAT SHOULD I DO?
Some recipes, even though they appear simple, can be extremely difficult when technique is a critical issue. While caramel is essential water and sugar and maybe cream, knowing the technique to making it is critical. My suggestion is to watch a youtube video on making caramel several times.
